Cali Succotash

- sunny, sunny california food-

somehow over the short span of a 3 day visit to LA to see josh i found myself stumbling around at 8am in the little bare-bones apt the theater has him in trying to figure out what i was going to make for this impromptu bbq the company was putting on for the everyone. hmmm, what's quick, easy and doesn't have mayo in it? oh and because i have a genetic strain of southern in me - how can i use bacon? well, enter succotash. i really just winged this as per what trader joe's had to offer that morning. usually lima beans (also known as butter beans) would be in place of the edamame, but i figured - hey its california don't they eat a lot of soy and you know other healthy stuff that doesn't have a nickname with "butter" in it? yeah ok, toss it in. to give back some of the creamy sweetness that was lost with the exclusion of the lima i threw in a bit of sweet english peas. all in all i liked it and it appeared that i wasn't the only one.

this makes a ton, enough to feed about 10-15 as a side and you can easily half this if needed.

1lb grape tomatoes

2 1/2c corn

1c english peas

2 1/2c edamame (soy beans)

4 slices apple smoked bacon, diced

2 shallots, chopped

handful fresh basil leaves, chopped chiffonade style

*allow corn and peas to defrost (if they are frozen)

*cook edamame according to package, seasoning well

*heat a large pot over medium high

*add chopped bacon, cook long enough to render the fat and allow bits to crisp

*remove with a slotted spoon, leaving the fat and add the shallots

*cook stirring occasionally for 3-4 minutes until translucent

*add tomatoes, cook for 2-3 minutes more or until skins begin to wrinkle / burst

*add corn, peas and edamame and cook about 5 minutes more to allow everything to heat up and come to same temp.

*add reserved bacon, stir to combine

*taste for seasoning then take off heat

*add the chopped basil and stir to combine

*serve warm or chilled.

Maple Baked Beans

about those beans i briefly referred to, here they are in all their glory. two notes: 1. this is ina garten's recipe - not mine - 2. if you don't have a sweet tooth then try leaving out the brown sugar and just adding in a bit more of the "bean juice".

enjoy!

1 lb dried red kidney beans, soaked overnight

2 qt water

1 bay leaf

6-8 whole black peppercorns

1 large yellow onion, sliced into wedges

3/4c pure maple syrup

1/2c lightly packed light brown sugar

1/2c ketchup

1tbs chinese chili paste (see link here)

1 tbs grated fresh ginger root

1 tsp kosher salt

5 oz bacon, cubed

*drain and rinse beans twice, place in large pot with water, bayleaf, peppercorns and onion wedges.

*bring to boil, reduce heat and let simmer for about 45-50 minutes until the beans are cooked

*drain the bean and reserve all of the "juice"

*preheat oven to 225F

*place beans (and onions / bayleaf / pepper) in your dutch oven, disperse half of the bacon through out the beans and place the other half over the top

*meanwhile whisk together all the remaining ingredients w/ 1 1/2c of reserved "bean juice" in a small sauce pan

*bring to a boil, reduce heat to and simmer for about 5-6 minutes

*pour the hot syrup mixture over the beans and bacon, cover the dutch oven, place in oven and cook for 6-8hours

*check on them every few hours, if they look dry add more of the bean juice

*remove bayleaf and peppercorns if you can find them before you serve them.

Caramelized Onion, Bacon & Basil Herbed Pizza Bites (Fancy Pants style)

i don't know about you but i wouldn't be the person i am today if it weren't for the culinary grandeur of the BAGEL BITE. every day after elementary school before my mom got home, after a lengthy mid-summer swim in the neighbors pool, sleepovers, birthday parties, late nights after a few too many - wait that was college. anyways you get the point; my brother and i ate more bagel bites than an other food group. one rule though: never ever waste you're time preparing these in the oven. don't be so ridiculous! it is a must that you toss these babies in an equally unnatural object and nuke them until unrecognizable. and if you are really experienced you would know that the best is when you cook them a minute or two too long and they first turn molten then, like lava, turn to stone. just to sit in front of the tv with an episode of "ducktails" playing munching down on that pile of cheesy rubber, scorching my mouth was like heaven. i kid you not. and so you can only image my delight when i discovered these lost treasures of my childhood had found a place on josh's mom's christmas party buffet. what?! amazing.

but before i give you the recipe i have to share with you the history of bagel bites.

Evidently there is a very popular kinda of foodstuff called "pizza bagel" - half a bagel topped with tomato sauce, cheese and the likes- which seems to have gotten its start somewhere around the turn of the 20th century in non other than NYC itself. that's right this treat was not originate in hairnet adorned kraft factory. when imigration was at its peak here in NYC brooklyn become the home to many jewish and italian folks. as things happen cuisines start to merge (kinda like jambalaya - but thats a different blog) and as i am sure you have peiced together by now: the jewish bagel started to get an italian edge. and thus the pizza bagel was born. now a days the term is mostly used to refer to someone who has both a jewish and italian background. now as for the mini versions - that was invented by a guy in florida and sold to Hienze a while back and popularized by 1980's working moms - like mine and probably yours.

so back to me: new years eve rolls around and i make the decision that mini pizzas would be perfect - unbeknown to me i would reincarnate bagel bites. but really really fancy, like i do.

need-less to say these were a big hit. of-course if you just want dinner, don't cut out the dough rounds and just divide. this will make 2 large pizzas.

CARAMELIZED ONION, BACON & BASIL HERBED PIZZA BITES

Dough:

3c AP flour

2 tsp kosher salt

2 tsp active dry yeast

2 tbs olive oil

1 tbs fresh thyme

1c warm water

*sift together the flour, salt and yeast

*stir in oil, thyme and water

*once a ball starts to form turn out onto floured work surface and knead to smooth and elastic - do not over knead and add water a tsp at a time if the dough seems tough and dry

*oil a bowl and place dough in, oiling the surfaces of the dough as well

*cover with plastic wrap and place in frig over night (or about 6-8 hours)

*take the dough out of frig and let come to room temp (about 20 minutes)

*preheat oven to 500F, dust your pan with cornmeal, or line with parchment

*begin to stretch out the dough with your hands then finish rolling out with a floured pin to your desired thickness (for these guys i made it about 1/8" - 1/4" - they will puff up in oven)

*using a 2" biscuit cutter cut out rounds, place on prepared pan and top (see my toppings below)

*cook for 10-12 minutes until cheese is bubbly and has a golden coloring

Caramelized Onion, Bacon and Basil Topping:

5-6 strips nitrate free bacon

2 onions, sliced into half rounds

1 tbs butter

1 tbs dark brown sugar

pinch salt

2c tomato basil soup (homemade)

1 1/2 tsp corn starch

1/2 tsp water

4 oz fresh mozzarella, cut into 1/4" cubes

*cook bacon as normal, drain on paper towels and once cooled crumble - set aside

*over medium high flame heat soup

*in a small bowl make a paste with cornstarch and water

*add paste to heated soup, stirring constantly to avoid clumps

*continue to heat soup until it thickens (about 3 minutes)

*turn off heat and set aside

*melt butter over medium heat in skillet

*add onions and pinch of salt

*saute onions to almost translucent

*stir in brown sugar, continue to stir until the sugar is dissolved and coating the onions

*cook a minute or two more until onions are completely cooked

*take off heat and set aside

** assemble pizza: spoon a tbs of thickened soup over top of cut out dough rounds, add a few onions, top with 3-4 mozzarella cubes the sprinkle with a few bacon crumbles. cook as above mentioned***